Chicken Shawarma Bowl
Servings 2 servings
Calories 824kcal
Ingredients
Marinade:
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground cinnamon
- 1 tsp Salt
- 1 tsp Black pepper
- 1/2 tsp Lemon juice
- 2 TBSP Extra-virgin olive oil
- 10 oz Chicken breast boneless skinless cut into cubes
Garlic sauce:
- 4 oz Greek yogurt
- 1 clove Garlic
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Lemon juice
Yellow rice:
- 1/2 cup Basmati rice rinsed
- 1 cup Water
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground cumin
- 1/2 tsp Paprika
- 1 tsp Salt
Other
- 1 cup Romaine lettuce chopped
- 1 cup Cucumber diced
- 1/2 cup Tomato diced
- 1/2 cup Red onion sliced thin
- 2 slices Crusty bread toasted
Coconut Water
- 16 oz Coconut water cold
Instructions
- Make marinade: Mix together all of the ingredients for the marinade (except the oil). Set aside.
- Make rice: Add all the ingredients for the rice to a saucepan. Cook the rice according to the directions on the package.
- Finish the rice: Once tender, fluff with a fork.
- Make garlic sauce: Place all ingredients in a blender and blend till smooth. Set aside.
- Heat a nonstick pan on medium high heat. Once hot add the oil. Cook the chicken for about 8 minutes per side until golden brown and it reaches an internal temperature of 160°F (70°C) using a thermometer. While the chicken is cooking, prep other ingredients and toast the bread.
- Prep lettuce, cucumber, tomato, and onion per instruction above.
- Toast bread in a toaster oven.
- Serve: Plate the rice, chicken, lettuce, cucumber, onion, and tomato, drizzle everything with garlic sauce. Enjoy with bread and coconut water.
Nutrition
Calories: 824kcal | Carbohydrates: 111g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 3509mg | Potassium: 1074mg | Fiber: 5g | Sugar: 34g | Vitamin A: 1189IU | Vitamin C: 11mg | Calcium: 192mg | Iron: 6mg